OOIR: Observatory of International Research

Papers

(The TQCC of Food Science and Technology Research is 2. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2022-01-01 to 2026-01-01.)

Article	Citations
Making sugar-free bread with wheat flour and halotolerant <i>Hyphopichia burtonii</i>-enriched culture	31
Isolation of two flavonol glycosides from <i>Rosa rugosa</i> pollen and their anti-inflammatory effect in lipopolysaccharide-stimulated macrophages	19
Simultaneous determination of hexabromocyclododecanes, polybrominated diphenyl ethers, and dechlorane-related compounds in boxed sushi meals using a developed analytical method	16
Determination of sotolon, sotolon precursors, and minerals in Okinawan awamori	15
Contribution of the system of “Foods with Function Claims” to the industrial use and research of lactic acid bacteria and bifidobacteria in Japan	10
Heat-inactivated <i>Bacillus subtilis</i> subsp. <i>natto</i> strain QOL (QOL bacillus natto) improves depression-like behavior caused by social defeat stress in mice	9
Inhibition of <i>Morganella morganii</i> growth and histamine production using a bacteriophage cocktail	8
Trajectory plots that highlight statistically different periods among multiple foods studied using the temporal dominance of sensations method	7
Temperature-dependent profiles and kinetic analysis of oxidation of linoleic acid and glyceryl trilinoleate	7
Effects of various organic salts on the properties of edible films prepared from North Pacific krill (<i>Euphausia pacifica</i>) protein	6
Enzymatic activity, browning, physiochemical and phenolic evaluation of fruit juices subjected to high pressure-CO<sub>2</sub> processing at different temperatures	6
Food chemistry and biochemistry of enzymatic browning	5
Egg-koji enhances the richness and umami taste of whole egg	5
Proposed approach for determining minimal pasteurization conditions for refrigerated processed foods by combined challenge tests and probabilistic analysis	5
Hard water can be softened by atomization	5
Reaction products in the browning system of plant-based meat analogs by laccase and betanidin	4
Structural analysis of vacuum microwave dried shiitake mushrooms based on X-ray CT images and physical properties	4
Prediction of food texture changes using force data in simulations of repetitive chewing	4
Evaluation of eicosapentaenoic Acid/Arachidonic acid ratio using dried blood spot	4
Preparation and suitability of <i>espuma</i> fish dishes for older adults	4
Acrylamide formation during pan-frying of mung bean sprouts	4
Analysis of rheological properties of food macromolecules at infinitely diluted and fixed high concentrations in aqueous NaCl solutions	4
Effect of blanching periods and milling conditions on physical properties of potato powders and applicability to extrusion-based 3D food printing	4
Polyphenol composition analysis in 30 cultivars of persimmon fruits: comparison of polyphenols between cultivars in Japan, China, and Korea	4
Toward cultivated meat production: Biocompatibility analysis of propylene glycol-based cryopreservation solution solely prepared using food and food additives	4

Comparative effects of 12 species of edible mushrooms on colonic luminal variables in rats: classification of edible mushrooms based on their function	4
Antimicrobial activity and productivity of γ-aminobutyric acid in lactic acid bacteria isolated from traditional Gifu <i>ayu-narezushi</i>	4
Soybean protein and soybean peptides: Biological activity, processing technology, and application prospects	4
Evaluation of pyrrolizidine alkaloids in Korean commercial honeys and bee pollens	4
Effects of different fermentation starter cultures on the quality of fish sauce prepared from deep-sea smelt	4
Estimated levels of xenoestrogens, bisphenol A and 4-nonylphenol, in human breastmilk in Beijing determined by high performance liquid chromatography-tandem mass spectrometry after derivatization	3
Comparative analysis of the effect of resveratrol derivatives on microRNAs	3
Correlation between forces acting on bolus and bolus behavior during swallowing using graph matrix obtained from computer simulations with the MPS method	3
Ultrasound assisted aqueous two-phase extraction of anthocyanins from blueberry and its anti-tumor activity	3
Isolation and characterization of <i>Bacillus subtilis</i> from commercially available honey and its application in natto fermentation	3
Enhancement of functional ingredients in fermented <i>Moringa oleifera</i> Seeds using <i>Rhizopus</i> species (<i>Moringa</i> tempe) by additional anaerobic treatm	3
Commercial ELISA kits for soy protein determination: Characterization and compatibility	3
Quantitative evaluation of the reduction in the environmental burden during the life cycle of soy sauce	3
Efficient production of freeze-thaw fractionated soymilk by thawing at high temperatures	3
Chemical properties and sensory evaluation of cakes made from corn-chickpea flour with reduced gluten content	3
Effects of enzymatic treatments on yuzu (<i>Citrus junos</i>) juice residue under low temperature by adding small amounts of enzyme solutions on paste yields, and their volatile compositio	3
Characterization of a non-thermal plasma-bubbling system as a novel sanitizer: physicochemical properties, bactericidal effect, and reactive species	3
Polyphenols-absorption and occurrence in the body system	3
Protein-glutaminase represses aggregate formation via electrostatic interactions between fish gelatin and carrageenan	3
Glutamine regulates the homeostasis of intestinal immune system at the cellular level	3
Heat-killed <i>Lactobacillus paracasei</i> K71 isolated from Sakekasu (sake lees) enhances Th1 response, NK cell cytotoxicity and fecal IgA content in normal BALB/c mice	3
Effects of high-pressure processing of date palm juice on the physicochemical properties	3
Effect of sodium propionate on inhibition of <i>Botrytis cinerea</i> (<i>in vitro</i>) and a predictive model based on Monte Carlo simulation	3
Occurrence, antimicrobial resistance, and genetic diversity of <i>Listeria monocytogenes</i> at fish-processing plants in Vietnam	3
Development of non-contact strawberry quality evaluation system using visible–near infrared spectroscopy: optimization of texture qualities prediction model	3
Functional alteration of soybean 11S globulin through glycation	3
The antiallergy activity of docosahexaenoic acid: A brief review	2
GABA promotes myoblast fusion and prevents TNF-<i>α</i>-induced muscle protein degradation in C2C12 cells	2
Effects of different tomato products on the lipid oxidation, color, and texture of uncured cooked pork sausages in storage	2
Combined use of rice-<i>koji</i> cultured with <i>Aspergillus oryzae</i> and <i>Aspergillus luchuensis</i> for enhanced dephosphorylation of phytate to <i>myo	2
Isolation and identification of antioxidant phenylpropanoids from the fruit peel of <i>Akebia trifoliata</i> koidz	2
<i>Eubacterium limosum</i> JCM6421<sup>T</sup> influences quercetin production from isorhamnetin and short-chain fatty acid production from various sugars	2
Glutamic acid production methods by protease and protein-glutaminase for plant-based meat analog patties	2
Molecular interaction of black tea components with phospholipid vesicles	2
Study on antibacterial chemical composition and antibacterial activity of Hengshan <i>Astragalus</i> honey	2
Impacts of milk fat globules on the physicochemical properties of stirred yogurt	2
Suppressive effect of doughnuts baked with barley bran obtained by a novel milling method on postprandial blood glucose and insulin levels	2
Effects of fluorescent and LED irradiation on color fading and pale coloration of salted radish root (<i>takuan-zuke</i>)	2
Quality characteristics of two types of fish sauces prepared using different fermentation methods by processing <i>Arabushi</i> residue from small-sized Japanese amberjack (<i>Seriol	2
Effect of heat processing conditions on the anti-obesity activity of kombu in diet-induced obese mice	2
Impact of steamed rice moisture content on solid-state saccharification, fermentation, and flavor profile of rice-flavor baijiu	2
Effect of dietary fats and soybean phospholipid on hepatic fatty acid metabolism in mice	2
Physical properties and palatability of vacuum-fried snacks from underutilized bulbils of <i>Dioscorea japonica</i> Thunb.	2
Enhancement of nutraceutical properties of goldenberry (<i>Physalis peruviana</i> L.) leaves through foliar application of salicylic acid during cultivation	2
Effect of glass transition on compression stress, apparent density, fracture stress, dissolution time, and surface structure for thermally compressed maca (<i&	2
Factors underlying the differential properties of gluten- and additive-free rice bread following rice flour pulverization	2
Availability of two water-soluble fractions in ripe banana on gluten-free breadmaking	2
Effect of shio-koji on proteolysis of bovine protein and beef tenderization	2
Physicochemical, functional, and thermal properties of starch and powder from Ethiopian cassava varieties: Unlocking their potential for food innovation	2
Microbiological assessment of <i>Pangasianodon hypophthalmus</i> at fish-processing plants in Vietnam	2

Hydrophobic linoleic acid–modified chitosan: Potential as a nanoemulsifier	2
Comparative studies on thermal stability of poultry ovotransferrins	2
Functional components of walnuts: a review focusing on native and cultivated species	2
Measurement of glucosinolates in Brassicaceae vegetables grown in Japan	2
Development of β-conglycinin quantitative method in soybean foods using capillary electrophoresis-based immunoassay	2
Kinetic modeling of alkali spreading degree of brown rice flour	2